Looking to embrace meatless meals without compromising on taste? Our Vegetarian Butternut Squash Enchiladas are the answer. Featuring a creamy roasted butternut squash filling wrapped in corn tortillas and smothered in enchilada sauce, these enchiladas are baked to cheesy perfection. Whether you’re a seasoned vegetarian or simply looking to add more plant-based options to your menu, this dish is sure to satisfy your cravings for comforting Mexican flavors. Let’s dive into the recipe and discover how easy it is to create this flavorful masterpiece!

Ingredients:

For the Butternut Squash Filling:

• 1 medium butternut squash, peeled, seeded, and diced
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste

For the Enchiladas:

• 12 corn tortillas
• 2 cups enchilada sauce (store-bought or homemade)
• 1 ½ cups shredded Monterey Jack cheese
• 1 cup crumbled queso fresco (optional)
• Chopped fresh cilantro for garnish

Cooking Equipment Needed:

• Baking sheet
• Large skillet
• Blender or food processor
• 9×13 inch baking dish
• Aluminum foil
• Cooking spray

Instructions:

1. Roast the Butternut Squash:

• Preheat your oven to 400°F (200°C). Place the diced butternut squash on a baking sheet and drizzle with olive oil. Sprinkle with chili powder, cumin, salt, and pepper, tossing to coat evenly. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and lightly browned. Remove from the oven and set aside to cool slightly.

2. Prepare the Enchilada Filling:

• Transfer the roasted butternut squash to a blender or food processor. Blend until smooth and creamy, adding a splash of water if needed to achieve the desired consistency. Season with additional salt and pepper to taste, if necessary.

3. Assemble the Enchiladas:

• Preheat your oven to 375°F (190°C). Spread a thin layer of enchilada sauce on the bottom of a 9×13 inch baking dish.
• Warm the corn tortillas in a skillet or microwave to make them pliable. Spoon a generous portion of the butternut squash filling onto each tortilla, then roll it up and place it seam-side down in the baking dish. Repeat until all the tortillas are filled and arranged snugly in the dish.

4. Top with Enchilada Sauce and Cheese:

• Pour the remaining enchilada sauce evenly over the filled tortillas, making sure they’re all covered. Sprinkle shredded Monterey Jack cheese over the top, followed by crumbled queso fresco if desired.

5. Bake the Enchiladas:

• Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.

6. Garnish and Serve:

• Remove the foil from the baking dish and sprinkle the enchiladas with chopped cilantro. Serve hot, and enjoy the creamy, cheesy goodness of these Vegetarian Butternut Squash Enchiladas!

Tips:

• To save time, you can roast the butternut squash ahead of time and store it in the refrigerator until you’re ready to assemble the enchiladas.
• Feel free to customize the filling with additional ingredients such as sautéed onions, black beans, or diced green chilies for extra flavor and texture.
• Serve these enchiladas with your favorite toppings, such as sliced avocado, sour cream, or diced tomatoes, for added freshness and flavor.

With their rich and creamy butternut squash filling, these Vegetarian Butternut Squash Enchiladas are a delicious alternative to traditional meat-based enchiladas. Whether you’re vegetarian or simply looking to add more plant-based meals to your repertoire, this recipe is sure to become a favorite in your kitchen. Give it a try and savor the irresistible flavors of Mexican comfort food.